Hello Stranger | Login | Create Account
Jan 18, 2018
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
Companion’s Granola Bars
Serves 24
Rate It:
You must login to rate
Courtesy of Companion’s Josh Allen | Photo by Greg Rannells
October 2013

The granola bars at Companion are so good. Can you get the recipe? I am not sure if they are a dessert or a healthy alternative to dessert, but they are so good. [I] may not want to know how many calories, [but] the name “granola bar” makes us think “healthy.” – Susan Kottler

Eaten a dish at an area restaurant that you’d do just about anything to make at home? Email us at pr@saucemagazine.com to tell us about it. Then let us do our best to deliver the recipe By Popular Demand.

Companion’s Granola Bars


For the filling:
½ cup sugar
¹∕³ cup packed brown sugar
½ tsp. sea salt
1½ sticks unsalted butter, softened
1∕8 cup honey
1 Tbsp. vanilla
1 large egg
½ cup cake flour
1 Tbsp. milk
¼ cup pumpkin seeds, roasted
¹∕³ cup sunflower seeds
½ cup chocolate chips
½ cup pecans, chopped
¼ cup dried cranberries

For the base:
1¼ cups packed brown sugar
3 sticks unsalted butter
1 Tbsp. honey
1 tsp. sea salt
4½ cups rolled oats
2 cups all-purpose flour


• Preheat oven to 350 degrees.
• To make the filling, use a stand mixer to blend the sugar, brown sugar, salt, butter, honey and vanilla at low speed for 1 minute. Add the egg. Blend for another 30 seconds. Scrape the bowl. Add the cake flour and milk and mix for 1 minute on low. Add the seeds, chocolate chips, pecans and cranberries. Using a wooden spoon, stir to incorporate. Set aside.
• To make the base, cream the brown sugar, butter, honey and salt. Gradually add the oats and flour until a crumb-like consistency forms. Do not overmix.
• Add half of the granola bar base to a lightly greased 9-by-13-inch baking dish. Press into an even layer.
• Add the granola filling on top of the base and spread evenly. Add the remaining bar base on top and gently press to evenly cover.
• Bake 40 to 45 minutes, until set. Let cool completely before slicing.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004